Fall Pear Pie

8 cups thinly sliced peeled pears

3/4 cup sugar

1/4 cup quick-cooking tapioca

1/4 teaspoon ground nutmeg

Pastry for double-crust pie (9 inch) 1 egg -- lightly beaten

1/4 cup heavy cream -- optional

In a large bowl, combine pears, sugar, tapioca and nutmeg. Line a pie plate with bottom crust; add pear mixture. Roll out remaining pastry to fit top of pie; cut large slits in top. Place over filling; seal and flute edges. Brush with egg. Bake at 375 for 55-60 minutes or until the pears are tender. Remove to a wire rack. Pour cream through slits if desired.